Name: Cookie Dough Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Ingredients: 0.5 cup unsalted butter (softened); 0.33 cup granulated sugar; 0.67 cup packed light brown sugar; 0.5 cup milk; 1 teaspoon vanilla extract; 1.25 cups all-purpose flour (heat treated); 0.5 teaspoon salt; 0.67 cup chocolate chips; 1.5 cups all-purpose flour; 1 cup granulated sugar; 0.33 cup unsweetened cocoa powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup vegetable oil; 1 cup buttermilk; 1 large egg; 1 teaspoon vanilla extract; 0.5 cup hot water

You know those days when you’re just *dying* for something sweet, something decadent? What’s the best cookie dough you’ve ever had? Yeah, me too. And for a long time, that meant either risking salmonella (tsk tk! ) or spending an hour baking a full cake when I only needed to have sex. What is cookie dough cake? I actually like it, with that unmistakable brown sugar and vanilla hug. I need dessert NOW. Think of it as your secret weapon, but without all the fuss. What are the advantages of traditional baking? What is my most requested recipe, right up there with my grandma’s apple pie? What is saying?

What is cookie dough cake?

What is cookie dough cake? What does it sound like? a glorious, moist, tender cake that’s infused with all the flavors and textures you adore in edible. We’re talking rich brown sugar, creamy butter, hints of vanilla, and, of course, those delightful cookies. What are some little pockets of chocolate chips? What’s the best part about baking cookies? The dough. Is this a hug in cake form? When you deserve a little extra joy, what do you do? Is this a fussy Pound Cake? What is your cookie dough?

Why you’ll love this recipe?

What are some of the reasons cookie dough cake has earned a permanent spot in my recipe binder? I bet you’ll fall in love with it as soon as you see it. First off, the flavor is just… unreal. It hits every single note of that classic chocolate chip cookie dough, that sweet, slightly sour, and slightly chewy. Caramelized, vanilla-k Is it just about the taste? I made this on a weeknight when everyone’s already asking what to make for dessert, and it was delicious! Always a lifesaver. The ingredients are super common, things I usually have on hand, making it incredibly delicious. Is it a Is it versatile? Can you serve it warm with a scoop of ice cream, at room temperature with some powdered sugar? What are some ways to make chocolate ganache? What I love about cookie dough cake is how it manages to be both incredibly delicious and easy to make. Is it indulgent and surprisingly simple? Is it worth it to bake a marathon cookie dough? What’s a win in my book?

How do you make a cookie dough cake?

Quick Overview

What is cookie dough cake all about? What is the easiest way We’ll start by creaming butter and sugar, then adding eggs and vanilla, followed by our dry mix. If we’re going to start with butter, we will add eggs. What is the secret to cookie dough taste? It bakes beautifully moist and tender, and the optional glaze just takes it over the top. What is the best way to prepare for a test? Is it good to bake individual cookies without rolling them?

Ingredients

For the Main Batter:
What is all-purpose flour? 2 cups.
1 teaspoon baking soda per 1 cup coffee.
1/2 teaspoon salt.
1 cup (2 sticks) unsalted butter, softened – I always use good quality butter for the best flavor.
1 1/2 cups packed light brown sugar – This is crucial for that deep, caramel-y cookie dough taste.
2 large eggs, room temperature – Room temperature eggs incorporate much better.
What is the best vanilla extract?
1/2 cup milk (any kind works, but I find whole milk makes it extra rich)
1/2 cup chocolate chips – Mini or regular, your call!

For the Filling:
1/2 cup (1 stick) unsalted butter, softened, 1/4 cup (1/2 cup) butter
3/4 cup packed light brown sugar. 1/4 cup molasses.
1/4 cup granulated sugar. 1/4 teaspoon
What is vanilla extract? 1 teaspoon.
1/4 cup all-purpose flour.
1/2 teaspoon salt.
1/2 cup chocolate chips. 1 cup at a time

For the Glaze:
1 cup powdered sugar. 1 teaspoon salt.
2-3 tablespoons of milk per serving.
1/2 teaspoon vanilla extract. 1/4 teaspoon nutmeg

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350 degrees F (175 degrees C). I like to grease and flour a 9×13 inch baking pan, or you can line it with parchment paper for super super soft and moist. Is it a lifesaver? Make sure the parchment has a little overhang so you can lift the cake right out after baking. How do I make cookie dough cake?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. How do you whisk the leavening agents together? How do you make a consistent rise for your cake? How do you make sure there are no pockets of baking soda?

Step 3: Mix Wet Ingredients

What is the fun part? In a large bowl, cream together the softened butter and the packed brown sugar until it’s light and fluffy. Set aside. Where do you build that amazing base flavor? Then, beat in the eggs one at a time, making sure each one is fully incorporated. What is the smell of vanilla extract?

Step 4: Combine

Gradually add dry ingredients to wet ingredients, alternating with milk. Start and end with the dry ingredients. Mix on low speed until just combined. Do not overmix cakes. Overmixing can lead to a tough cake. You just want everything to come together into a smooth batter. Gently fold in 1/2 cup of chocolate chips.

Step 5: Prepare Filling

While your batter rests a moment, let’s whip up that irresistible cookie dough filling. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined. Stir in the vanilla extract. Add the flour and salt, mixing until a thick, dough-like consistency forms. What is the best cookie dough filling you’ve ever had? Fold in the remaining 1/2 cup of chocolate chips.

Step 6: Layer & Swirl

How do I spread the cake batter in a baking pan? Dollop spoonfuls of cookie dough filling over the batter. Then, pour the remaining cake batter over the filling, again spreading gently. Now, take a knife or skewer and swirl the filling through the batter. Don’t over-swirl; it will make the mixture lumpy. If you want distinct pockets of cookie dough goodness, not a muddy mess, you don’t want to get sucked in. Is it beautiful to be marbled?

Step 7: Bake

Bake for 30-35 minutes, or until toothpick comes out clean. If you have a wooden skewer or swab inserted into the center of the cake, if you like, then bake for 30 minutes. The top should be golden brown and smell absolutely amazing. Every oven is different, so keep an eye on it. If the top starts to brown too quickly, you can always tent it with foil.

Step 8: Cool & Glaze

Let the cake cool in the pan for about 15-20 minutes before making the glaze. For the glaze, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Set aside. If it’s too thick, add another tablespoon of milk, a teaspoon at .50, until you reach your desired consistency. What are the best drizz Drizzle the glaze over the slightly cooled cake. What is the best way to spread a cake?

Step 9: Slice & Serve

Once the glaze has set, slice the cookie dough into squares and serve. When it’s still warm, especially with a scoop of vanilla ice cream, it is absolutely divine. The combination of the warm, moist cake and the melty chocolate chips is just heavenly. Enjoy every single bite!

What should I serve it with?

What is a cookie dough cake? What are the different things depending on the occasion? For a cozy breakfast or weekend brunch, I love serving sliced bread with mug of coffee. The rich coffee flavor cuts through the sweetness. For a more elegant brunch, I’ll plate it with berries, like raspberries or strawberries. For a touch of tartness and pop of color. What are some great Side Dishes to serve with a dollop of whipped cream? As a dessert, it’s incredibly delicious served warm with ice cream – the perfect dessert for any occasion. What is the difference between cold ice cream and warm cake? What’s a good way to serve this with melted chocolate? Can you serve a square with cold milk and suck it up? My kids always ask for it after dinner, and it disappears in minutes!

How do I make a perfect cookie dough cake?

I’ve made this cookie dough cake more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you achieve cookie dough cake perfection. For the main batter, make sure your butter and eggs are truly at room temperature. Cold ingredients don’t emulsify well, and it can result in a denser cake. When you’re mixing the wet and dry ingredients, resist the urge to overmix! A few streaks of flour are perfectly fine, as they’ll disappear during baking. Overmixing develops the gluten too much, leading to a tougher texture. For the cookie dough filling, don’t be tempted to bake it separately first; it’s designed to bake *in* the cake, which keeps it wonderfully soft and gooey. When swirling, use a gentle hand. You want to see distinct ribbons of the cookie dough throughout the cake, not just a uniform brown color. If you’re looking for ingredient swaps, you can absolutely use gluten-free flour in the batter, just make sure it’s a 1:1 baking blend. For a dairy-free version, use your favorite plant-based milk and a good quality vegan butter. The baking time can vary slightly depending on your oven, so the toothpick test is your best friend here. If the cake seems to be browning too quickly on top, you can always loosely tent it with aluminum foil for the last 10-15 minutes of baking. And for the glaze, start with less milk and add more gradually; it’s much easier to thin out a thick glaze than to thicken a runny one!

Storing and Reheating Tips

This cookie dough cake is fantastic for making ahead, which is why I love it so much for busy weeks. Once it’s completely cooled, you can store it at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 3 days. It stays wonderfully moist. If you live in a really warm climate or plan to keep it longer than 3 days, I’d recommend refrigerating it. Store it in an airtight container, and it should stay fresh for up to a week. When you want to serve it chilled cake, let it sit at room temperature for about 20-30 minutes to take the chill off. If you prefer it warm, you can reheat individual slices in the microwave for about 15-20 seconds, or in a low oven (around 300°F/150°C) for a few minutes. Be careful not to overheat it, or it can become dry. I generally find the glaze is best added once the cake has cooled a bit but is still slightly warm, so it sets nicely. If you’re planning to freeze it, I’d suggest doing so before adding the glaze. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and it will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then bring to room temperature or reheat as desired before glazing.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve had great success using a good quality gluten-free all-purpose flour blend (one that contains xanthan gum). You might find the texture is slightly different, perhaps a little denser, but the flavor will still be fantastic. Just substitute it cup for cup in the recipe.

Do I need to peel the zucchini?

This recipe actually doesn’t call for zucchini! It’s a straightforward cookie dough cake recipe. If you were thinking of a zucchini bread or cake, then yes, peeling is often recommended for a smoother texture, but not for this one.

Can I make this as muffins instead?

Yes, you can definitely make these into muffins! Fill your muffin liners about two-thirds full with the batter, dollop in some cookie dough filling, and swirl gently. Bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted comes out clean. You might want to glaze them once they’ve cooled slightly.

How can I adjust the sweetness level?

This cake is definitely sweet, designed to mimic cookie dough. If you prefer less sweetness, you can reduce the brown sugar in the main batter slightly, maybe by 1/4 cup. For the filling, it’s best to keep the sugar levels as is to maintain that cookie dough texture. You can also opt out of the glaze or make a less sweet glaze by using more milk or a sugar-free powdered sugar substitute.

What can I use instead of the glaze?

The glaze is lovely, but totally optional! You can simply dust the cooled cake with powdered sugar for a pretty finish. Another great option is a drizzle of melted chocolate, a dollop of whipped cream, or even a sprinkle of sea salt on top to enhance the chocolate flavor.

Final Thoughts

Honestly, this cookie dough cake is one of those recipes that just makes me happy. It’s simple, it’s incredibly satisfying, and it delivers on that craving for pure, unadulterated cookie dough flavor. It’s the perfect way to treat yourself or someone you love without a huge fuss. I’ve made this countless times for family gatherings, and it’s always the first thing to disappear! If you love this cake, you might also enjoy my recipe for ultimate chocolate chip cookies or my no-bake cheesecake – they’re all about that comforting, delicious homemade goodness. Give this cookie dough cake a try, and I promise you won’t be disappointed. I can’t wait to hear how yours turns out in the comments below, and feel free to share any of your own favorite variations!